TECHNICAL GUIDELINESON PREVENTING SPREAD OF

COVID-19 IN ROAD TRANSPORT OPERATIONS

TECHNICAL GUIDELINESON PREVENTING SPREAD OF

COVID-19 IN ROAD TRANSPORT OPERATIONS

DRIVE SAFE. STAY SAFE

Disclaimer: The contents of this document is for the intended recipients only, and the same is for informa�onal purposes only and are not in the nature of legal opinion or advice. Readers are encouraged to seek independent legal opinion/advice prior to ac�ng upon any of the informa�on provided herein. If you are not the intended recipient, you should delete the document. Any disclosure, copying or distribu�on of the contents, or taking of any ac�on based on the same, is strictly prohibited and shall not bind us.

SOP : Standard Opera�ng Procedure

SAP : System Applica�on and Program

CMO : Chief Medical Officer

COVID-19 : Novel Corona Virus

AIIR : Airborne Infec�on Isola�on Room

EHS : Environment, Health and Safety

HMV : Heavy Motor Vehicle

HSE UK : Health and Safety Execu�ve, United Kingdom

ABBREVIATIONS

PPE : Personnel Protec�ve Equipment

RFID : Radio Frequency Iden�fica�on

5 En- route safety guidelines 16

4 Handling of Cargo 15

9 Annexure(s) 25

2 DEFINITIONS 7

6 Training 20

7 Development of emergency cell for COVID-19 22

1 General Instruc�ons – Management and Drivers 5

8 Reference 24

3 People Moving Cargo 8

TABLE OF CONTENTS

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A sample ques�onnaire is placed at Annexure I.

1.1 Strict adherence to cleaning and decontamina�on protocols given here in this guide need to be followed. Regulatory requirements and or advisories provided by central / state governments shall be priori�zed for compliance. The fleet in-charge or person (designated by competent a u t h o r i t y ) w i l l s u p e r v i s e i t s adherence.

1.6 Installing physical barriers, such as clear plas�c sneeze guards in counters or such relevant areas etc shall be encouraged.

1 General Instruc�ons – Management and Drivers

1.2 Cooperate with security at the gate to monitor skin temperature using handheld IR thermometers.

1.3 A ques�onnaire should be provided to all the vehicle drivers to iden�fy COVID-19 cases.

1.4 Avoid working, taking rest in enclosed area limited with air circula�on. Ensure to work / rest in adequately ven�lated area

1.5 Minimize paper documenta�on and increase e-documenta�on to avoid frequent hand touch by reduce poten�al contamina�on

Coronaviruses are a large family of viruses, some causing illness in people and others that circulate among animals, including camels, cats and bats. In humans, the transmission of SARS-COV-2 virus can occur via respiratory droplets directly (through droplets from coughing or sneezing) or indirectly (through contaminated objects or surfaces). The people most at risk of SARS-COV-2 viral infec�on are those who are in close contact with a suspect/confirmed COVID-19 people, those who take care for such pa�ents or comorbid ailments such as respiratory infec�on and or heart disease.

The purpose of this COVID-19 preven�on guidelines is to highlight addi�onal control measures to be taken by Logis�cs and fleet management companies in order to promote safety of the employees and contractors by adop�ng suitable preven�on and protec�on measures.

Introduc�on

1.10 Provide all workers with job-specific educa�on and training on preven�ng transmission of COVID-19, including ini�al and rou�ne/refresher training.

1.11 Ensure that psychological and behavioural support is available to address employee stress.

1.8 Consider offering face masks to drivers and cleaner’s. Ill employees and customers shall be isolated and shall be provided with Surgical mask to contain respiratory secre�ons un�l they are able leave the workplace (i.e., for medical evalua�on/care or to return home).

1.9 Provision of isola�on room should be made in case of iden�fica�on of pa�ents with known or suspected COV I D - 1 9 ( i . e . , p e rs o n u n d e r inves�ga�on) should be placed in an airborne infec�on isola�on room (AIIR).

1.12 Ensure that drivers have access to appropriate disinfectants, hand s a n i � ze r, p e rs o n a l p ro te c � ve equipment, and other material needed to clean high-touch surfaces in their trucks and implement recommenda�ons made in these guidelines.

1.7 Providing workers with up-to-date educa�on and training on COVID-19 risk factors and protec�ve behaviours (e.g., cough e�que�e and care of PPE).

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1.13 Equip drivers, cleaners, vehicles, and workspaces with water and soap, gloves, alcohol-based wipes or spray (consis�ng of at least 70% alcohol), and dry paper towels for spot-disinfec�on. Water and Soap are the best hand sani�zing method. If water and soap are not available and if hands are clean, alcohol – based sani�zers can be used.

1.15 D a i l y t e m p e ra t u re o f d r i v e r / transporter supervisor should be recorded by the company.

1.16 Download Aarogya Setu app by GOI for updated knowledge and also to detects and t racks the user ’s movement with the help of GPS and Bluetooth sensors and to sends out a no�fica�on if they come in contact with infected people by using its database and algorithms.

1.17 Corona Safety slogan to be printed/ pasted on trailer/truck both side.

1.14 Video oath by driver about COVID 19 safety guideline (1 mins)

1.18 Compulsory digital mode for money transac�on to avoid cash handling at Dhaba/fuel sta�on (Google pay/ phone pey/paytm) etc.

2 DEFINITIONS

2.1 Cleaning: Refers to the physical removal of germs, dirt, and impuri�es from surfaces. Cleaning does not kill germs, but by removing them, it lowers their numbers and the risk of spreading infec�on. Cleaning is typically performed using soap, detergents, cleansers and clean water before using a disinfec�ng method.

2.2 Dis infec�ng: Refers to us ing chemicals to kill germs on surfaces. This process does not necessarily clean dirty surfaces or remove germs, but by killing germs on a surface a�er cleaning, it can further lower the risk

of spreading infec�on. Disinfec�ng is typically performed using approved commercial or household disinfec�ng solu�ons including commercial soap.

2.4 Incuba�on period: Incuba�on period refers to the �me period required for the virus to develop symptoms in the body. In simpler terms, it is the �me period between contrac�ng a virus and emergence of its symptoms. The incuba�on period of COVID-19 is somewhere between 2-14 days.

2.5 Pandemic: A disease is termed as a pandemic when it spreads all over the globe and in most countries of the world. COVID-19 was declared as a pandemic by WHO (World Health Organiza�on) a�er its spread was c o n fi r m e d i n m o r e t h a n 1 0 0 countries.

2.6 Community spread: Community spread refers to a process when the virus starts spreading in the general masses. Community spread is detected when a confirmed case of the virus is found without having a known origin. It happens when a person without any travel history or interac�on with any infected person contracts the virus.

2.3 Coronavirus: Coronavirus is a family of virus which already exists in the world and is known to cause diseases in humans from animals and spreads between human to human

2.7 Quaran�ne and isola�on: It refers to the form of precau�on of separa�ng individuals in case if he / she exhibit symptoms or have returned from a trip abroad. While isola�on is when someone who has been tested posi�ve for COVID-19 is separated from other people in order to stop the spread of the virus.

2.8 Comorbidity: It refers to a medical condi�on, in which a person has more than one disease at the same �me.

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2.9 Social distancing: It basically means keeping a safe distance of about six feet from others. This distance will not only prevent from contrac�ng any kind of infec�on but will also break the chain of the disease.

2.10 Contact �me: Wai�ng �me of a minimum 20 minutes a�er your thorough wipe-down of vehicle high touch areas and before you take the wheel and start touching interior components again. However, there is no defined ‘Contact Time’ established for SARS-COV-2 virus

2.13 Personal Protec�ve Equipment (PPE)– All equipment and clothing which is intended to be worn or held by a person at work and which affords protec�on against one or more risks to health and safety. Masks, gloves and goggles are considered minimum required PPE while disinfec�ng ac�vity. Masks shall be worn in public places and or while communica�ng with known or unknown virus infected people.

2.14 Risk: The quan�ta�ve or qualita�ve expression of possible loss that considers both the probability that a hazard will cause harm and the consequences of that event.

2.12 Hazard: A source of danger (i.e. material, a source or opera�on) with the poten�al to cause ill injury or d e a t h t o p e r s o n n e l , l o s s o f material/product or damage to a facility or the environment.

Cases of comorbidity have a higher risk of turning sensi�ve in case of COVID-19. For example, if someone has high blood pressure and is also diabe�c, they have comorbidi�es and have a higher risk of developing complica�ons.

2.11 Banksman: Opera�ves trained to direct vehicle movement on or around the site.

3.1 Instruc�onal Steps for Driving Crew and Employers:

3.1.1 Steps for crew members

Take your temperature before work.

Sani�ze your hands as frequent as possible

Wear a face mask at all �mes.

Prac�ce social distancing in the workplace as work du�es permit.

3 People Moving Cargo

Don’ts

Stay at work if you become sick.

Share headsets or objects used near face.

Avoid touching nose and or mouth

Do’s

T h e f r e q u e n c y o f c l e a n i n g a n d disinfec�ng commonly touched surfaces should be done a�er comple�on of each trip or driver exchange

Do’s

Increase fresh air exchange in the building.

Test the use of face masks to ensure they do not interfere with workflow.

Take employee’s temperature and assess symptoms prior to their star�ng work.

Congregate in the break room or other crowded places.

If an employee becomes sick during the day, send them home immediately.

3.3 Pre dispatch vehicle inspec�on/ sani�za�on

3.3.1 Disinfect ‘high touch points’ in carrier vehicle: Choose wipes or 1% Sodium Hypochlorite (pl refer the below men�oned guidelines for details). Wipe down the truck

3.1.2 Steps for employers

Digital documenta�on system should be established. i.e. No physical submission of documents should be done by the drivers

Do not conduct mass gathering

3.2 Heavy Commercial vehicles

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‘high touch points’ each morning before the start of the journey and repeat it during each shi� or vehicle exchange. “high touch points” are the points where people touch frequently inside and outside the vehicle. Following are considered as high touch points in a truck

d) Seatbelte) Buckle

a) Steering wheelb) Door handles – inside and outside

f) Seatg) Radio knob

c) Window glass li�ing knob

I) Horn

l) Push start bu�on- igni�on key

n) Dashboard knob

h) Air condi�oner

j) Wiper switchk) Hand brake lever

m) Indicator switches

Guidelines for Prepara�on of 1% sodium hypochlorite solu�on for sani�zing the vehicles (Ministry of Health and Family Welfare Directorate General of Health Services, Govt of India)

3.3.1.2 Disinfectant applica�on

For hard non-porous surfaces within the interior of the vehicle such as hard seats, arm rests, door handles, seat belt buckles, light and air controls, doors and windows, and grab handles, clean with detergent or soap and water if the surfaces are visibly dirty, prior to disinfectant applica�on

Disinfectant solu�on should be approved by Govt of India regula�ons or WHO gu idance. G loves and any other disposable PPE such as wearing chemical gloves (i.e. nitrile gloves) should be used

For so� or porous surfaces such as fabric seats, remove any visible contamina�on, if present,  and clean with appropriate cleaners indicated for use on these surfaces.

3.3.1.1 Procedure for Cleaning: for cleaning and disinfec�ng the vehicle, It should be removed and disposed of a�er cleaning; wash hands immediately a�er removal of gloves and PPE with soap and water for at least 20 seconds, or use an alcohol-based hand sani�zer with at least 60% alcohol if soap and water are not available, provided hands are clean. If a disposable gown was not worn, work uniforms/clothes worn during cleaning and disinfec�ng should be laundered a � e r w a r d s u s i n g t h e w a r m e s t appropriate water se�ng and dry items completely.

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All high touch point surfaces used to access and control the vehicle should be cleaned and disinfected; common surfaces include but are not limited to:

Note:

a) Never use alcohol near igni�on sources including pilot lights, running motors and welding/cu�ng torches; and, never smoke while using alcohol

b) Never mix bleach with ammonia or any other cleanser. Use one or the other. Use either an alcohol solu�on or use a bleach solu�on but never mix the two together.

c) If leather or synthe�c gloves are used instead of chemical (nitrile or rubber), it is important to know these gloves cannot be disinfected and may transmit germs across surfaces. The cleaning and disinfec�ng procedures above will need to be followed.

3.3.1.3 Wait for the disinfectant to eradicate any possible infec�on: Driver of carrier vehicle should ensures wai�ng up to 15 minutes un�l contact �me before taking the wheel and star�ng to touch the external and high touch components again. There is no defined wai�ng period established for using the surface a�er disinfec�on. Keep the windows and doors open during and a�er disinfectant procedure

Disinfec�on of Hard Surfaces such as Vehicle Body and Tyres: Use 1% sodium hypochlorite power wash spray to disinfect tyres a�er each trip and vehicle

3.3.1.4 Washing/sani�zing hands before re-entering the vehicle: Washing of hands is the most important thing we can do to stem the spread of coronavirus. You must wash your hands with warm or cool water and soap vigorously for 20 seconds. Most importantly, scrub your palms–hard. Be sure each part of your hand receives fric�on, including between your fingers, finger�ps, underneath fingernails, and thumbs.

body atleast once in a day. Use masks, gloves and goggles while disinfec�ng with power wash spray.

Washing Hand with

Soap and Running Water –

Crucial For Coronavirus Preven�on

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3.4.1.1 Enable remote work: Many day-to-day tasks can also be completed on a mobile device with the online Fleet App, such as checking vehic le l o c a � o n s , s h a r i n g E TA s w i t h supervisors, and reviewing safety events.

3.4 D i g i t a l i z a � o n o f d o c u m e n t verifica�on:

The document verifica�on during entry and exit should be done digitally. No physical submission or exchange should be prac�ced by the drivers.

3.4.1.2 Maintain “social distancing” with d i g i t a l w o r k fl o w s , a m o b i l e applica�on may be developed for drivers so that they can access informa�on for their daily check-in without supervisor or fleet manager interac�on. Instead of physical �me cards, fleets can verify documents uploaded to an online portal and assigning routes to drivers through the app. Digital documents through the Driver App reduce the risk of transmi�ng germs through shared p a p e r w o r k a n d f a c e - t o - f a c e exchanges. They’re usually faster and easier to manage.

3.4.1.3 Adapt to fast-changing demand with real-�me rou�ng and dispatch: With some routes cancelled and others surging, real-�me tracking of both vehicles and trailers helps fleets route drivers efficiently to meet demand. A system may be developed which will provide visibility into en-route wait �mes with help of “deten�on report”, so that drivers and dispatchers can m a ke a d j u st m e nt s to p l a n a s necessary.

3.4.2 Keep overworked drivers safe: With these extenua�ng circumstances, it’s more important than ever to prevent accidents by proac�vely assis�ng

3.4.2.1.1 Ensure sani�za�on between shi�s: To reduce the spread of COVID-19, sani�za�on prac�ces are being followed, Install and customize electronic Driver Vehicle Inspec�on Reports so that pre- and post-trip inspec�ons (for vehicles and trailers alike) cleaning checks incorporated.

3.4.2.2 Iden�fy possible virus exposure: Quickly and accurately iden�fying people who may have been exposed to the virus is cri�cal to stop its spread. People who may have been exposed should take recommended ac�on to find care, self-quaran�ne if needed, and communicate possible risk of further transmission. Arogya Setu pla�orm shall be used toiden�fy COVID19 cases and encourage social distancing

drivers. Dual-facing AI dash cameras may be setup which will help you keep an eye on drivers’ safety and ensure that they aren’t fa�gued or distracted. Dash cams should have built-in speakers for in -cab a lerts for s p e e d i n g , h a r s h e v e n t s , a n d unbuckled seat belts. Set up an alert for safety events (like harsh braking and speeding) for the drivers

3.4.3 Disinfec�on of vehicle is required to be done once at the start of each day and during each shi� end and vehicle exchange.

3.5 Pre dispatch driver health check up

3.5.1.1 Pre-Screen: Employers should m e a s u r e t h e d r i v i n g c r e w temperature and assess symptoms prior to them star�ng work. Ideally, temperature checks should be conducted before the individual enters the facility.

3.5.1.2 Regular Monitoring: As long as the c rew m e m b e r d o e s n ’ t h ave a temperature or symptoms, they

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Dispose food waste and packaging in an appropriate and sanitary manner.

Clean the vessels with dish wash and keep it dry before and after use

Before cooking wash your hands properly with soap and water

Wash the vegetables using warm water.

Eat the food when it’s hot

Have separate glass, water bottle, plate and NEVERshare to others

Packaging like cans, biscuits can be wiped clean with a disinfectant before being opened or stored.

Use separate chopping boardsto prepare uncooked meat and fish.

5.2.1.3 Self Cooking:

links for selected Dhabas

It is always recommended to have self c o o ke d f o o d . H o w e v e r b e l o w men�oned precau�ons to be taken before self cooking

b) Wash your hands thoroughly with soap and water for at least 20 seconds before preparing any food.

c) Wash the vegetables using warm water before use

a) All the vessels should be cleaned with dish wash and kept dry before and a�er use

g) Never share your water bo�le or glass to others

h) Packaging like cans, biscuits can be wiped clean with a disinfectant before being opened or stored.

i) Use separate chopping boards to prepare uncooked meat and fish.

f) Have your own glass or water bo�le for drinking.

j) Recycle or dispose of food waste and packaging in an appropriate and sanitary manner.

d) A l ways e at t h e fo o d i n h o t condi�on.

e) Never have food when it is cold.

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5.1.1.1 Wearing of gloves and a mask when outside the vehicle during en-route halt:

Stay six feet away from other people and keep an even wider berth from

5 En- route safety guidelines

5.1.1.2 Always wear a mask in public:

Disposable gloves are best, but any gloves can work—cleaning gloves, driving gloves, work gloves, rubber gloves. Use the gloves immediately a�er exi�ng the truck and take them off again before ge�ng back in and touching anything. If you are wearing disposable gloves, throw dispose them as a general waste before re-entering your vehicle. Purpose of using the gloves is to ensure that if any infected ar�cles are touched, the same shall be not get into the bare skin. Hence, even if a gloves is worn, it shall be noted that the user shall not at any given point of �me touch his hands (fi�ed with gloves) over his face or nose or mouth.

Use of normal 3 ply mask or face cloth is essen�al unless close communica�on between user and probable COVID 19 infected person is intended, in that case N95 mask shall be mandatory. However covering the nose and mouth is a must, usage of hand towels may also be used as a subs�tute. These towels should be s a n i � ze d w i t h s o a p a n d wate r frequently.

5.1.1.3 Scan the surroundings while keeping a wide berth:

Keeping hands clean is vital, but ke e p i n g t h e m i n d v i g i l a nt l y i s important. Avoid shaking hands, touching doorknobs, and casually socializing with people, must be cognizant of every move and every touch.

5.1.1.4 Social distancing:

Wash your hands with soap for 20 seconds before ea�ng; use disposable cloth or �ssue paper for drying. Do not use the regular use towel to clean your face or hands because the virus may be in the cloth for few hours to several days. Consume food when it is served hot.

Government of India has iden�fied selected Dhabas in the Na�onal Highway in all the states in India. Supervisor has to inform the drivers about the list of Dhabas in the en-route before the journey to drivers. A Do’s & Don’ts in Dhaba should be developed and given to drivers (pl refer annexure V) for the sample Do’s & Don’ts and

5.2.1.2 Selec�on of Dhabas:

While entering the restroom, open the door using your elbow/arm (Do not use palm); Avoid using public toilets as far as possible and clean the hands with soap or sani�zer during each �me

5.2.1.1 At Restaurants/ Dhabas

someone coughing, sneezing, or sniffling. Give a wave from six feet away.

While using Urinals, use alterna�ve urinals to maintain social distance and w h i l e u s i n g c o m m o d e s , w a s h commodes with water before and a�er using it.

5.2 Food during en-route:

Maintain social distancing in Dhabas, drivers have to maintain 1 meter between each other.

पंजाबी

ढाबाPUNJABI

DHABAப�சா� தாபா

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5.6.2.1 Pre dispatch driver health check-up should be carried out in standard manner as it is done for other drivers star�ng the trip

5.6 Market hired vehicles

5.6.1.1 Disinfec�on of the market hired vehicle should be carried out by a competent authority and proof of same should be available in electronic/digital medium.

5.6.1.2 History of the hired vehicle should be checked for minimum 2 weeks from the date of hire and it should be checked if vehicle had been to areas affected due to COVID 19 or any other disease.

5.6.2 Pre dispatch driver health check up

5.6.1 Pre dispatch vehicle inspec�on/ decontamina�on:

5.5 Post-delivery health check-up

5.5.1 Drivers returned from an area where COVID-19 is spreading or from a conta ined area shou ld moni tor themselves for symptoms for 14 days.

5.5.2 If they develop even a mild cough or low grade fever (i.e. a temperature of 37.3 C

o r m o r e ) they should stay at home a n d s e l f -isolate. This m e a n s a v o i d i n g close contact (6 feet) with o t h e r p e o p l e , i n c l u d i n g f a m i l y m e m b e r s . B o t h t h e C O V I D 1 9

suspect and the caretaker has to wear 3ply mask while interac�ng between them. They should also telephone their healthcare provider or the local public health department, giving them details of their recent travel and symptoms.

5.6.4.2 Cer�ficate containing prior health check-up record, done by a doctor cer�fied for t rea�ng COVID19 should be available with the supervisor.

5.7 Vehicle disinfec�on requirements

5.7.1.6 All the fabrics available in driver’s cabin should be disinfected before entry.

5.6.3 Please refer the checks as men�oned in Annexure I in exis�ng health check-up for exis�ng and new driver

5.7.1.3 Printed copy of the electronic record of disinfec�on should be available with the driver along with other documents.

5.7.1.5 All lashing belts, stoppers and other equipment’s being used in opera�ons should be disinfected before the trip.

5.6.4 Supervisor health check up

5.6.4.1 S u p e r v i s o r s e n t e r i n g t h e p r e m i s e s s h o u l d n o t have any travel history to Covid 19 affected areas for minimum of past 14 days

5.6.4.3 During entry, basic health screening such as body sk in temperature moni tor ing and other COVID19 symptoms should be done for all the transport supervisors and other drivers / helpers. In case of ill health, person should be sent home and should not be allowed inside the premises.

5.7.1.1 All the fleet vehicles assigned for loading should be disinfected and electronic record of the same should be available with the driver during entry into premises.

5.7.1.2 Vehicle disinfec�on should be done by a competent party.

5.7.1.4 High touch areas disinfec�on checklist should be available.

VAJRA TRANSPORT

NATIONAL PERMIT NP

12

should self-monitor under the supervision of their employer ’s occupa�onal health program.

3.5.1.3 Wear a Mask: The employee should wear a face mask at all �mes while in the workplace. Employers can issue facemasks or can approve employees’ supplied cloth face coverings in the event of shortages.

3.5.1.4 Social Distance: The employee should maintain 6 feet and prac�ce social distancing as work du�es permit in the workplace.

3.5.1.5 Disinfect and Clean work spaces: Employer shall ensure to clean and disinfect all areas such as offices, bathrooms, common areas, shared electronic equipment on a rou�ne basis.

Clean and sani�ze your hands with soap and water. If soap, water not available and hands are clean, use alcohol based hand sani�zers. Avoid touching your eyes, mouth, or nose.

Following precau�ons and procedures to be taken during different types of cargo handling. Research studies have documented COVID-19 virus can survive for up to 72 hours on plas�c and stainless steel, less than 4 hours on copper and less than 24 hours on cardboard. Hence, germicidal disinfectants can probably kill COVID-19 virus.

At the OEM plant loading area: The drivers should ensure that they wear adequate PPE suggested by the OEM before loading. Drivers and cleaners have to wear disposable hand gloves during loading. cleaning and disinfec�ng the CBU interior should be done by the OEM authorized personnel using cleaning and disinfectant agents. A disposable seat covers should be used before driver si�ng in the CBU. Hand washing using soap for 20 seconds or alcohol-based

4.1.1 Car Carrier Opera�ons:

4 Handling of Cargo

Carton shall be disinfected before handling as advised and confirmed by the client. However, the carton box cannot be disinfected directly using 1% sodium hypochlorite solu�on due to possible damage to the box. Hence stretch wrapping sheet should be used for the carton box. Disinfectant using 1% sodium hypochlorite applica�on suggested in chapter 3.3.1.2 should be done above the stretch wrapping sheet before handling. If any damage to stretch wrapping sheet no�ce on use of the disinfectant, stop spraying the disinfectant and inform the client. Clean your hands with an alcohol-based hand rub or wash them with soap and water for 20 seconds.

s a n i � z e r t o b e d o n e immediately a�er loading the CBUs. It has to be ensured that other than t h e d r i v e r n o b o d y should touch the CBUs �ll it reaches the dealer

4.2 Steel Coil Transporta�on:

The lashing belts, ropes and slings should be disinfected before handling using manufacturer recommended disinfectant or wearing a disposable gloves. The metal sheet coi l should be cleaned and disinfected only by the authorized personnel of the manufacturer, as advised.

4.3 Tarpaulin covering - General Cargo:

The tarpaulin and ropes should be disinfected using 1% sodium hypochlorite solu�on as men�oned in the chapter 3.3

4.4 Carton box handling:

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b) Use separate bath soap and towel; wash the towel and o ld clothes with detergent soap immediately and wear it once it is dried. Do not keep the old clothes with washed clothes.

d) Shaving and hair cu�ng:

c) Use fresh dress daily, do not use the same dress more than one day

f) It is recommended not to cut hair in barber shop un�l government approves a guidel ine for barber shop, i t ' s impossible for the hair stylist to trim your hair from six feet away. Self-hair cu�ng is the safe way to cut your hair. There are several online videos available in the internet explaining about self-hair cu�ng �ps

5.3 Personal Health Hygiene:

a) Use separate tooth brush and paste for each crew member and to be stored separately in a pouch.

c) Don’t shake worn dirty clothes to minimize the possibility of dispersing the virus through the air.

e) Do not go to barber shop for shaving; s e l f - s h a v i n g i s always safe.

5.2.1.4 Cleaning of Clothes:

a) Wash the items with soap or detergent, using the warmest appropriate water se�ng and dry items completely — both steps help to kill the virus.

b) Wash your hands with soap and water, or use an alcohol-based hand rub, immediately a�erwards.

c) In case of the fever or cough or sneezing did not subsidize a�er intaking the medicines; drivers has to recheck with the same or any other physician, further steps should be taken as per the advice from the physician.

Before rescuing such vehicle, the en�re vehicle has to be disinfected suing appropriate disinfectant solu�on and ‘high touch points’ to be cleaned and disinfected thoroughly.

5.4 En-route emergency:

In case driver has symptoms and unable to drive further; a�er the advice from the physician, the driver may be brought back to his home town by using a private vehicle such as ambulance or cab and has to be self-quaran�ned for 14 days.

b) Immediately driver has to go the nearest local hospital; appropriate medicines to be taken as recommended by the general physician

Scenario 2:

With symptoms on arrival at the local hospital in the en- routeand driver tested posi�ve of COVID-19, he should be admi�ed / quaren�ned in the same region as recommended by physician and the local authori�es.

a) Call emergency cell of the company and inform them about the condi�on with loca�on.

Driver should not be allowed to travel in public transporta�on.

In case any of the driving crew members feel discomfort with the symptoms of coughing, sneezing and fever. Following steps to be followed

Scenario 1:

Consider ing both the scenarios, A replacement driver has to be arranged immediately for the truck movement from the par�cular point of journey.

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a. Hand washing with plain soap and water is the preferred method of hand hygiene, since the mechanical ac�on is effec�ve at removing visible soil and microbes.

6.1.4 Consider issuing drivers and cleaners who are about to travel with small bo�les (under 100 CL) of alcohol-based hand rub and soaps. This can facilitate regular hand-washing.

6 Training

6.1.2 Provide training to drivers and cleaners about COVID-19. The frequency of the training should be weekly once and for n e w d r i v e r s d u r i n g i n d u c � o n programme.

6.2.1 Along with the exis�ng KYT session content, following informa�on should also be conveyed during driver training:

6.1.1 Train the drivers on using online tools to eliminate the hard copy document handling

6.1.3 Awareness about COVID-19 should be discussed in daily tool box talk

6.2.1.1 HCV drivers must diligently self-monitor. Drivers with mild cough or fever (37.3 C or more) should self-isolate and stay home.

6.2.1.2 Based on available informa�on, it is es�mated that coronaviruses can survive on hard surfaces from 24 hours to several days. Coronaviruses can be spread by touching an infected area, then touching the mouth, nose or eyes before washing hands. Hand washing and respiratory hygiene are important ways of interrup�ng this transmission.

6.2.1.3 Wash hands regularly and whenever they become soiled:

6.2 Training to drivers on preven�on on COVID -19:

b. Hands should be washed using soap and warm water for at least 20 seconds. When drying hands, disposable paper towels are preferred.

c. If soap and water are not available, an alcohol-based hand sani�zer (ABHS) can be used as a temporary measure un�l hand washing can be done. ABHS c o n t a i n i n g 6 0 - 9 0 % a l c o h o l concentra�on (op�mally over 70%) are the most rapidly ac�ve of all agents used in hand disinfec�on. However, ABHS may not be effec�ve when there is organic material on your hands (e.g. a�er using the toilet). For this reason, ABHS alone should not be used on visibly soiled hands. Use wipes to remove soil, followed by ABHS

6.2.1.4 Avoid touching eyes, nose and mouth with unwashed hands.

b. dispose of any �ssues that have been used as soon as possible in a lined waste basket and wash/sani�ze hands for 20 seconds a�erwards.

6.3 Training to supervisors:

6.3.1 All the transport supervisors should be trained on the following aspects:

a. cough or sneeze into a �ssue or the bend in the arm, not into hands; and

6.3.1.2 Face-to-face mee�ngs should be kept to a m i n i m u m a n d re s p e c t s o c i a l distancing requirements.

6.3.1.3 Interac�ons with clients should also be kept as short as possible keeping in mind social distancing requirements.

6.2.1.5 When coughing or sneezing drivers should:

6.3.1.1 HCV supervisors should communicate public health recommenda�ons and updates to drivers in a �mely manner.

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b) The COVID coordinators contact numbers should be communicated to all drivers and supervisors

d) Develop and agree a response plan in case someone at the mee�ng becomes ill with symptoms of COVID-19 (dry cough, fever, malaise). This plan should include at least:

f) Have a plan for how they can be safely transferred from there to a health care facility.

h) Agree the plan in advance with the client / partner healthcare provider or health department.

7 Development of emergency cell for COVID-19

a) An COVID -19 emergency management cell should be developed consis�ng cer�fied personnel who can be COVID coordinators. Following measures should be taken by the cell members, so as to communicate effec�vely and reduce the chances of people ge�ng affected with COVID 19.

c) A Whatsapp group may be developed to communicate any emergency on en route by the drivers

e) Iden�fy a room or area where someone who is feeling unwell or has symptoms can be safely isolated

g) Know what to do if a mee�ng par�cipant, staff member or service provider tests posi�ve for COVID-19 during or just a�er the mee�ng

I) Promote regular teleworking across the organiza�on. If there is an outbreak of COVID-19 in the community, the health authori�es may advise people to avoid public transport and crowded places. Teleworking will help business keep opera�ng while employees stay safe.

j) Develop a con�ngency and business con�nuity plan for an outbreak in the communi�es where business operates

k) The plan will help prepare organiza�on for the possibility of an outbreak of COVID19 in its workplaces or community. It may also be valid for other health emergencies

l) The plan should address how to keep business running even if a significant number of employees, contractors and suppliers cannot come to place of business – either due to local restric�ons on travel or because they are ill.

m) C o m m u n i cate to e m p l oye e s a n d contractors about the plan and make sure they are aware of what they need to do – or not do – under the plan. Emphasize key points such as the importance of staying away from work even if they have only mild symptoms or have had to take simple m e d i c a � o n s ( e . g . p a r a c e t a m o l , i b u p ro fe n ) w h i c h m ay m a s k t h e symptoms

o) For small and medium-sized businesses without in-house staff health and welfare support, develop partnerships and plans with local health and social service providers in advance of any emergency.

n) Be sure to plan and addresses the mental health and social consequences of a case of COVID-19 in the workplace or in the community and offer informa�on and support.

p) Local or na�onal public health authority may be able to offer support and guidance in developing your plan.

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8.1 Coronavirus Disease 2019 (COVID-19): Standard Opera�ng Procedure (SOP) for transpor�ng a suspect/confirmed case of COVID-19, issued by Ministry of Health and Family Welfare Directorate General of Health Services.

8.2 Federal safety guidance to protect drivers and limit the spread of COVID-19 in commercial vehicle opera�ons issued by Canadian Government

8.3 Steps to ensure business con�nuity for public transit systems, issued by CANADIAN URBAN TRANSIT ASSOCIATION (CUTA).

8.4 Guidance of Colorado Transport Corpora�on,

8.5 The COVID-19 Pandemic Public Transporta�on Responds: Safeguarding Riders and Employees, issued by American Public Transporta�on Associa�on (APTA).

8 Reference

8.6 h�ps://www.who.int/emergencies/diseases/novel-coronavirus-2019/advice-for-public

8.7 h�ps://morth.nic.in/

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9 Annexure(s)9.1 Annexure I - Sample ques�onnaire to iden�fy COVID-19 cases:

�.सं. �� उ�र �ट��ण

1 �ा आपके करीबी या आपके प�रवार का कोई

सद� �वदेश स ेवापस लौटा है ? हा ँ / ना

2 �ा �ानीय �शासन �ारा �कसी को बीमारी के

कारण “होम �ारटंाइन” �कया गया है ? हा ँ / ना

3 �ा आपके प�रवार का कोई सद� अं�तम 14 �दन�

म� कोरोना स ेसं��मत �कसी ��� के संपक� म� आया है ? हा ँ / ना

4 �ा आपको बुखार है ? हा ँ / ना

5 �ा आपको सूखी खांसी है ? हा ँ / ना

6 �ा आपके गले म � खराश है ? हा ँ / ना

7 �ा आपको सांस लेन े म � तकलीफ होती है ? हा ँ / ना

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म� ___________________________________________________घोषणा करता �ँ

या�ा का अवधी:-

�कससे �मलना है:-

�दनांक:-

9 अगर मेर ेअंदर � का कोई ल�ण �दखना शु� होता है तो म � अपन ेू

मेजबान को सू�चत क�ँगा

ह�ा�र”-

2 मेर ेप�रवार म � �कसी को भी � का ल�ण नह� है ू

10 म � कुस� के ह�डल और काय��ल को, उपयोग करन े के बाद सै�नटाइज़ क�ँगा

1 मेर ेअंदर � का कोई संकेत नह� है (सद� ,बुखार,कफ) ू

4 म � अपन े ���गत साफ सफाई का पूरा �ान रखता �ँ और हमार े

हाथ भी पूण� �प स ेसाफ है

8 मेर ेपास जो सामान है उसके अलावा �कसी और चीज को �श � नह� क�ँगा

5 म � सामा�जक दरूी के �ोटोकॉल स े अवगत �ँ और इसको समझता �ँ

6 म � हमेशा अपन े मेजबान के साथ र�ंगा

3 मेर ेशरीर तापमान “100 F” स े कम है

7 मुझ े इस फै�स�लटी का इमरज�सी संपक� नंबर पता है

नाम:-

आगंतुक� के �ारा � घोषणा प�

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9.2 Annexure IV - Checklist- For Employee for Self-Examina�on

कम�चा�रय� �ारा �यं का मू�ांकन को�वड-19 को फैलने स ेरोकना

�.सं. �नद�श उ�र

1 �ा आपके अंदर � के जैसा कोई संकेत है (सद� ,बुखार,कफ) ? हा ँ नाू

2 �ा आपके घर म � �कसी को � जैसा ल�ण है ? हा ँ नाू

3 �ा आप अपन े साथ सै�नटाइजर का छोटा बोतल रखत े ह�? हा ँ ना

8 �ा आप अपन े काय � �े� को ��ेक दो घंटे के अंतराल पर �वषाण ु र�हत करत े ह�? हा ँ ना

6 �ा आप हमेशा अपन े हाथ को धोत े ह� ? हा ँ ना

10 य�द आपको को�वड -19 के बार ेकोई सुचना चा�हए तो �ा आपको अपन े

काय��े� का आपातकालीन नंबर पता है ? हा ँ ना

7 �ा आप ऑ�फस क� पस और दबुारा अपन े ऑ�फस के अंदर जान े स े पहले

अपन ेहाथ को सै�नटाइज करत ेह�? हा ँ ना

5 �ा आपके पास �ोटे��व मा� है ? हा ँ ना

4 �ा आपको अपनी आंख और नाक छन े क� आदत है? हा ँ नाू

9 �ा आपन े अपन े सामान और काय � �े� के अलावा �कसी को �श � �कया है हा ँ ना

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9.3 Annexure V - Checklist- For Security Use

4 �ा सै�नटाइजर का पया�� �ॉक है? हा ँ ना

6 �ा लोग प�रसर के अंदर आन े के �लए �ोटोकॉल का पालन कर रहे ह� ? हा ँ ना

�.स.ं �नद�श उ�र

1 �ा आपको सुर�ा उपकरण उपल� कराया गया है (N-95 मा�,�ड�ोजेबल

द�ाने,मुखौटा)? हा ँ ना

2 �ा प�रसर के अंदर आन े वाले लोग सुर��त ���गत दरूी का पालन कर रहे ह� ? हा ँ ना

3 �ा प�रसर के अंदर आन े वाले लोग अपन े हाथ को सही तरीके

से सै�नटाइज़ कर रहे ह� ? हाँ ना

5 �ा शरीर का तापमान मापन े वाला य� कै�ल�ेट �कया �आ है ? हा ँ ना

7 �ा �स�ो�रटी गेट पर लगा टच पॉइंट ��ेक 2 घंटे म � �वषाण ु र�हत

�कया जाता है ? हा ँ ना

9 अगर प�रसर के अंदर कोवीड -19 स े सं��मत कोई सं�द� मामला आता है तो

�ा आप �नयं�ण के �लए तैयार ह� हा ँ ना

10 अगर कोवीड -19 स े सं��मत कोई सं�द� मामला आता है तो �ा

आइसोलेशन स�टर इसके �लए हमेशा तैयार है हा ँ ना

8 �ा लोगो के अंदर जाग�कता फ़ैलान े के �लए �स�ो�रटी गेट पर

कोवीड -19 से संब�धत ज�री सुचना और �दशा �नद�श को लगाया गया है ? हा ँ ना

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Checklists in English

3 Have you or someone in your family come in close contact with a confirmed COVID-19 pa�ent in the last 14 days? Yes/No

7 Do you feel shortness of breath? Yes/No

S.No. Ques�ons Response Remark

1 Has someone in your close family returned from a foreign country? Yes/No

2 Is the pa�ent under home quaran�ne as advised by local health authority? Yes/No

5 Do you have cough? Yes/No

6 Do you have sore throat? Yes/No

4 Do you have fever? Yes/No

9.4 1.1 Annexure III - Form- Self-Declara�on Form for Visitor

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Self- Declara�on by Visitor

2 No one in my family has any sign of flu

5 I understand and follow the protocol of social distancing

Guest of: _____________

1 I have no sign of flu (cough, cold, fever)

9.4 Annexure III - Form- Self-Declara�on Form for Visitor

Dura�on of visit: ___ am/pm to ___ am/pm

Date:

I ________________________ declare that

3 My body temperature is below 100F

4 I prac�ce good personal hygiene and my hands are clean

6 I will always be with my host

7 I know the emergency contact number of this facility

9 I will inform my host if any�me I develop flu like symptoms

8 I will not touch anyone else's belongings

10 I will sani�ze the chair handle and worksta�on a�er use

Signature:

Name:

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Cholamandalam MS Risk Services Ltd3rd Floor, Parry House, #2, NSC Bose Road,

Chennai 600 001. India

Contact : 98409 04848, 93846 73101, 93846 73102,

93846 73103, 94080 91299+ 91 044 4044 5620 - 30

Website : www.cholarisk.com

https://www.who.int/emergencies/diseases/novel-coronavirus-2019/advice-for-public